Description
Sweet raspberry jam weaves magic through delicate shortbread in these irresistible raspberry swirl shortbread cookies. Buttery crumbles meld with fruity swirls, creating a delightful treat that whispers comfort and indulgence with each delectable bite.
Ingredients
Scale
Shortbread Base:
- 2 cups (240g) all-purpose flour
- 1/2 cup (113g) unsalted butter
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
Raspberry Swirl:
- 1/2 cup (120ml) raspberry preserves
- 2 tbsp fresh raspberries
- 1 tsp lemon juice
Finishing Ingredients:
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a smooth surface for your delicate shortbread cookies.
- In a mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light and fluffy, developing a smooth, uniform texture.
- Gently fold in flour and salt, mixing until a crumbly dough forms that can be easily pressed together without crumbling.
- Transfer the dough to the prepared baking sheet, pressing it evenly to create a uniform base about 1/4 inch thick.
- In a separate small bowl, mash fresh raspberries and combine with raspberry preserves and lemon juice, creating a vibrant, tangy raspberry swirl mixture.
- Drizzle the raspberry mixture across the shortbread base, using a toothpick or knife to create elegant, marbled swirls throughout the dough.
- Whisk the egg with vanilla extract and delicately brush the surface of the shortbread, ensuring a golden, glossy finish.
- Bake for 18-22 minutes, or until the edges turn a light golden brown and the surface appears set and slightly crisp.
- Remove from the oven and allow to cool completely on the baking sheet for about 15 minutes.
- Once cooled, dust the surface generously with powdered sugar, creating a delicate, snow-like coating.
- Slice into triangular or rectangular pieces, ensuring clean, precise cuts for an elegant presentation.
Notes
- Butter Temperature Matters: Ensure butter is softened but not melted for the perfect shortbread texture, allowing smooth creaming with sugar.
- Raspberry Swirl Technique: Gently swirl raspberry mixture to create beautiful marbling without overmixing, which can muddle the delicate pattern.
- Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies celiac-friendly while maintaining a similar crumbly texture.
- Fruit Variation: Experiment with different berries like strawberries or blackberries for unique flavor profiles and colorful swirl variations.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 145
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg